Mango fool

Tiramisu

• 2 MANGOES, cut
• 1 PIECE OF GINGER, grated
• 100 GRAM ICING SUGAR
• 2 TBSP LEMON JUICE
• 1 CUP CREAM

• 500 GRAM MASCARPONE
• 1/2 CUP CREAM
• 1/3 POUND CAKE
• 1/2 CUP ESPRESSO COFFEE
• 1//4 CUP COFFEE LIQUOR
• 100 GRAM SUGAR
• 4 EGG YOLKS
• 2 TBSP CACAO

Puree the mangoes in a food processor. Add ginger, sugar and lime juice and blend for half a minute. Whip the cream and add to the mango puree. Put in the refrigerator for two hours and before serving, put 20 minutes in the freezer. Decorate with a slice of mango and some lemon peel.

Slice the cake and put on the bottom of a square form. Beat the egg yolks with the sugar until white. Whip the cream and mix with the yolk mixture; add the mascarpone and the coffee. Sprinkle the liquor over the cake and poor the mascarpone mixture on the cake. Spread the cacao on top with a sieve. Put in the fridge for three hours.

Tiramisu comes from the northwestern part of Italy. The word means "pick-me-up" but experts have different opinions about the essential meaning thereof. There are many versions of this recipe. The classic version is made with Italian cookies. As these are not available in far-away Bangladesh, I used plain pound cake, and made my own, a little easier, version (but still delicious). More interesting information on this website about tiramisu.